JOB REQUIREMENTS:

• 2-3 years’ experience in a fast-paced teamwork-oriented environment
• Must be able to work flexible shifts
• Willingness to listen and take direction well
• Strong attention detail and achieving high quality results
• Must have a passion for food and be creative
• Must practice strict safety and sanitation practices, be organized
• Must be able to pass a background check and company pre-screening process

• Creates preparation and Mise en Place lists for AM and PM stations in conjunction with Sous Chef
• Upon arrival to work each day, performs a daily inspection of all AM and PM stations utilizing Mise en Place lists and/or other checklists ensuring that each station is properly prepared for service
• In the absence of the Sous Chef expedites lunch service and assists cooks with the plating and preparation of foods during peak business hours of 12:30pm-2:00pm or as business otherwise demands
• Consults with the Executive Chef, Banquet Chef and Sous Chef concerning food production
• Utilizes leftovers, assists in the planning of daily/weekly specials and instructs cooks on preparation and cooking
• Checks/confirms all specifications, portions, freshness and quality
• Insures that everything is of highest quality and all items are properly labeled and dated
• Assists in the preparation, cooking and plating of A` la Carte and Banquet menu items as business demands and
• Is expected to assist on any busy station at any time
• Oversees cooking and presentation of all food insuring wholesome, well garnished and attractive plates
• Instructs cooks on the finer points and details of cooking
• Assists purchasing manager when taking inventory
• Monitors/tracks bulk production food product items including but not limited to: demi-glace, stocks and soup.
• Plans for and prepares demi glace, stocks, soups and sauces as needed.
• Checks meat cart Saturday/Sunday. Cleans, cuts and/or portions meats/seafood according to needs
• Inspects walk-in cooler with purchasing manager to confirm cooks are storing foods properly
• Checks/confirms that cleaning/deep cleaning lists have been completed satisfactorily
• Locks up kitchen and lower walk-in cooler and freezers at the end of each evening.